Baked Macaroni Loaf
|Unbroken macaroni||8 Ounce (1 Package)|
|Boiling water||2 Quart|
|Chopped green pepper||1 Tablespoon|
|Chopped onion||2 Tablespoon|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped pimiento||1 Tablespoon|
|Eggs||3 , beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Grated american cheese||1⁄2 Pound|
Dip ends of macaroni into boiling salted water, slowly pushing rest in as ends become softened.
Cook, uncovered, until tender, about 20 minutes, occasionally lifting up macaroni gently with a fork to prevent sticking.
Drain, rinse with hot water.
Saute pepper, onion, and celery in butter in a saucepan 1 minute.
Stir in pimiento, eggs, milk, crumbs, salt and cheese.
Lay 1/4 of strands of macaroni in lengthwise layers in greased loaf pan 8 1/4 x 4 1/2 x 2 3/4 inches.
Pour in 1/4 of cheese mixture.
Repeat until all ingredients are used.
Bake in moderate oven (325° F.) 1 hour.
Turn out on a platter, serve with piping hot Tomato Sauce.